THE CHEF

A Chef is a trained professional with higher-level skills in preparing food in a Kitchen, Restaurant and other food services establishments.

Chefs often have extensive culinary or apprenticeship training broad understanding of cooking techniques, kitchen management, food safety and hygiene.

A Chef’s Responsibility includes

1. Menu planning and budgeting
2. Creating new recipes
3. Kitchen Management
4. Kitchen staff leadership and training.
5. Food presentation and plating.
6. Costing control and profit maximization.

There are various categories of Chefs defined by their area of specialization or responsibility.

1. Chef De Cuisine
   This is the most senior Chef in the kitchen. Mostly referred to as the Head chef or Executive Chef, he or she oversees the entire kitchen operation including Menu planning, function planning and budgeting, wastage control, profit maximization/cost control in the kitchen, inventory, creating new recipes, food presentation and plating, delegation and supervision, training of line Chefs and Cooks.
2. Sous Chef
   This is the second-in-command who assists the executive chef. He assumes the full responsibilities of the Executive Chef in the absence of the Executive Chef or as directed by the Executive Chef.
   All Sous Chef reports directly to the Executive Chef.
3. Chef De Parte – Station Chef
   A kitchen station such as the Grills and Barbecue, Desserts and Baking, Cold kitchen, Hot section, butchery etc are all manned by a station chef called Chef De Parte. He or She prepares and cooks dishes within their designated stations and reports directly to the Sous Chef or Executive Chef.
4. Comis Chef
   This is an entry-level for a Chef with some formal culinary training or experience (e.g., culinary school, apprenticeship).
   Their responsibility includes assisting the senior chefs, like Chef de Partie or Sous Chefs, in food preparation, cooking, and plating.
   He or She learns and develops easily in the profession as a result of the background formal training received.
   The Comis Chef enjoys some level of autonomy and is allowed to showcase his or her level of creativity on the job.
   He or she may have acquired some form of formal culinary certification or is preparing for one
5. Pastry Chef
   A chef that specializes in the preparation of desserts and baking.
   6. Barbecue / Grills Chef
   A chef who specializes in grilling or roasting of meats he or she possesses special skills and mastery of this cooking technique.